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Monday, September 17, 2012

Maryland Lump Crab Cakes with a Lemon-Parsley Butter Sauce


Maryland Lump Crab Cakes served with oven-baked potato fries & a spinach salad.
I made homemade crab cakes for dinner on Sunday night. I've made them once before, but it has been a long time since I have been inspired to make them. Well, this weekend I felt very inspired to make Maryland crab cakes...

This weekend, Greg and I participated in a sailboat race to Oxford, Md (ok, Greg participated - I just did my best to stay out of the way)! We got on Fast Forward and left the dock in Galesville, Md early on Saturday and we safely arrived in Oxford around 2 PM. The beginning of the race was quite wild, and I was hoping that the start would be the most exciting part of the day, but the entire race was a crazy ride. We had endured winds of up to 42 mph, and it was kind of (really) scary. Later that night we dined at the Robert Morris Inn, in the Tred Avon dining room. It was a lovely meal with very fun people. After the meal, we headed over to a party at the Tred Avon Yacht Club. At the party, we found out that we placed 9th out of 25 boats in the race!

So, sailing to the Eastern Shore in Maryland inspired me to make crab cakes. On the sail back yesterday, I decided I wanted to make the cakes as soon as we got home. As you might be able to tell, the race home was uneventful. We had less than 5 mph winds & we ended up dropping the sails and turning on the motor so we could get back to dock at a reasonable hour.

Making the crab cakes was really easy. There was not much prep time and they cooked in under 30 minutes. I recommend buying pre-picked crab meat that is ready to eat - this will make the process much easier! Also, make sure to buy pretty high quality crab meat for your crab cakes. The price might make you cringe, but it is worth it. Plus, making crab cakes at home is always much cheaper than ordering them at a restaurant. The going rate for a cake at the Robert Morris Inn was $29! I made 4 crab cakes at home for less than $14. If you want to pay the extra $4 - $5, go ahead and buy the jumbo lump crab meat in place of the lump crab meat. The butter sauce on these crab cakes is also a really nice touch. I drizzled a little on top of each crab cake and then squeezed on some extra lemon juice. So yummy!

Recipe for Maryland Lump Crab Cakes

INGREDIENTS:
1 medium egg
1 tsp. of fresh parsley leaves
1 tsp. of dried parsley leaves
1/4 tsp. of kosher salt
a few grinds of freshly ground black pepper
1 tsp. of Old Bay Seasoning
3/4 tsp. of Grey Poupon mustard
1 1/2 tsp. of Worcestershire sauce
1/2 tsp. of freshly squeezed lemon juice
1 1/2 Tbsp. of mayonnaise
8 ounce container of ready to eat lump crab meat, drained of juices
6 - 8 saltine crackers, crushed
a small pat of butter for each crab cake

DIRECTIONS:
Adjust your oven so that a rack is on the top, closest to the heat source. Preheat oven to 375 degrees.

Crack the egg into a large bowl and then use a fork to beat the egg well. Add in the fresh parsley, dried parsley, salt, ground pepper, Old Bay seasoning, Grey Poupon mustard, Worcestershire sauce, and lemon juice. Mix the ingredients together. Fold in the crab meat and mayonnaise and mix. Add in 6 of the crushed saltine crackers and mix well. If the mixture does not appear to stick together well enough for forming into patties, mix in the other 2 crushed Saltine crackers (more if needed).

Use a large spoon to scoop out desired amount of the crab mixture and then form with your hands to make a patty/cake. Place the crab cake onto a baking sheet. Repeat until you have used all of the crab mixture (I made 4 regular-sized crab cakes with the mixture). Place a very small pat of butter on top of each crab cake and then sprinkle each one with a dash of black pepper. Place the baking sheet on the top rack of the oven and bake for 12 - 15 minutes. Then, using a spatula, very carefully loosen the bottom of each crab cake from the pan but do not flip. Rotate the pan and cook for another 10 - 12 minutes, or until the cakes are golden brown.

Serve with lemon-parsley butter sauce (recipe below) and a squeeze of fresh lemon. Eat with your favorite sides (we had oven-baked potato fries and a spinach salad). Enjoy!

Recipe Adapted from: The Chesapeake Bay Crabbiest Cookbook

Recipe for Lemon-Parsley Butter Sauce

INGREDIENTS:
1/2 stick of unsalted butter
1 Tbsp. of fresh parsley leaves, chopped
2 tsp. of freshly squeezed lemon juice
2 tsp. of white cooking wine
1/4 tsp. of salt
1/4 tsp. of black pepper
1/2 tsp. of Worcestershire sauce
a dash of Sriracha hot sauce

DIRECTIONS:
Melt the butter in a small saucepan over low heat. Once butter has melted, add in all of the other ingredients. Simmer together on low heat for about 45 seconds. Drizzle butter sauce on crab cakes or serve on the side for dipping.

Recipe Adapted from: The Chesapeake Bay Crabbiest Cookbook

COMMENTS:
If you didn't know this already, the state of Maryland is known for its delicious blue crabs. Some people enjoy spending countless hours cracking crabs to get just a little bit of meat out, but I prefer meals made of crab - like crab cakes! I also love crab dip, crab imperial, and crab soups. What food/drink is your state known for? Let me know by commenting on this post!



3 comments:

  1. Your crab cakes look SO delicious! Now I'm craving crab cakes. LOL
    Congratulations on your impressive finish in a wild race!
    To answer your question... I grew up in Utah and one of the foods I enjoyed was the special fry sauce, served with french fries. It's a Utah thing. Yummy!

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  2. Thanks Shawn! I've had fry sauce - ketchup & mayo, right? Good stuff :0)

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  3. yum! looks really good! I will have to try your recipe. I have a crab cake recipe after watching my brother in law make his at the Narrows Restaurant (he manages over there but was helping out in the kitchen that day) - Suzanne D.

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